Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others. He is a senior features writer for the Fairfax Good Food and Epicure liftouts, and is the writer and creator of its popular ‘Brain Food’ column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture. Richard appeared on the Australian version of Iron Chef, was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organisation. A vocal commentator on food, food politics and sustainability, he lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.